DRAM 295 March 2015

DRAM

295 DRAM MAGAZINE MARCH 2015 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

Lifetime Achievement recipient Richard Paterson with Sales Rep of the Year Scott Grierson

ORAN MOR awardS for WHYTE & MACKAY TEAM

DRINKS RETAILING AND MARKETING

WELCOME

I

love busy months and certainly February was great for socialising.

This issue we have lots of pics from the BEN dinner, the OranMor Whisky Awards and Daffy’s Gin launch.

This month I headed to St Andrews to catch up with Claire Nicoll, the winner of the Sunday Mail Pub of the Year award last year. Next month we will have all the details re this year’s awards but prior to that the information will all be online so check out www.dramscotland.co.uk There has also been plenty on when it comes to new bar and refurbishments.

Check out our features on Lido in Prestwick, the Jolly Botanist in Edinburgh and Cail Bruich in Glasgow.

Well done to everyone concerned.

Licensees tell me that business picked up in February, and here’s hoping March with St Patrick’s Day and Mother’s Day will give you all a turn too.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

March

FEATURES

14 17 20 22

/dram.scotland

ORAN MOR WHISKY AWARDS

Recognising outstanding contributions by suppliers and individuals to our national drink.

BOTANICALLY SPEAKING

Scotland may be famous for its whisky, but it could equally be for its gin. DRAM investigates.

LICENSEE INTERVIEW

Susan Young catches up with owner of The Keys, in St Andrews, Claire Nicoll.

DESIGN FOCUS

Cail Bruich in Glasgow, The Jolly Botanist in Edinburgh and Lido in Prestwick.

REGULARS

04 08

@dramscotland

2015

34

NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

All the latest brand news.

Sue Says

Straight talking from our very own Editor.

DRAM MARCH 2015 3

NEWS Elegant Look for Number One at The Balmoral

T

he Balmoral’s Michelin-starred restaurant, Number One, unveiled an elegant new look last month following a full refurbishment by Olga Polizzi, Rocco Forte Hotels’ Director of Design. The £200K project has increased the capacity of the restaurant by 12 covers. The new design includes the introduction of dove grey wool banquettes with golden yellow leather accents, elegant Lyndon Albany chairs with distinctive button backs and solid timber oak flooring throughout the restaurant. Art is once again at the centre of Number One with a large format triptych print of a Scottish oak tree by Adam Ellis complementing the existing artwork from the Royal College of Art in London which hangs on the rich red lacquered walls.

The re-design has also been matched by a redesigned menu with Head Chef Brian Grigor putting finest Scottish produce at its heart.

Chef Chris Rouse is getting set to open his own restaurant Black Dove in Shawlands. The award winning chef was Head Chef at Celino’s for the past five years. During his time there Celino’s won the ‘Bistro of the Year’ title five times.

Says Chris, “We are confident that Black Dove, along with all the exciting new and established bars and eateries, can help put Shawlands back on the map with great drink, better food and fantastic customers!” The new restaurant is at 67 Kilmarnock Road.

4 DRAM MARCH 2015

Hardeep Singh Kohli goes in deep Scotland’s first craft beer and curry bar was launched in Edinburgh.

The new bar, called VDeep is a partnership between celebrity chef, comedian and TV presenter, Hardeep Singh Kohli (pictured) – and the team behind the Vintage Leith.

VDeep is Kohli’s first bar and restaurant although he was previously involved with Koolba in Glasgow on a consultancy basis.

VDeep has a menu which includes 21 contemporary Indian dishes with Hardeep Singh Kohli and Head Chef Ruairidh Skinner, collaborating on dishes such as ‘Bangras & Mash’, ‘Cauliflower Cheese Curry’ and ‘Pork Cheek Vindaloo’; all inspired

by Hardeep’s childhood in Bishopbriggs. It also offers a wide range of craft keg, cask and bottled beers.

Hardeep comments, “My whole life I’ve heard people saying ‘I’m going out for a beer, then for a curry’ but nobody has ever put them in the same room. I was always nervous at the prospect of trying to reinvent Indian food while remaining authentic. Then I began to question ‘what is authentic?’ Food has developed and changed for centuries. VDeep is the next dynamic change in Indian food.”

The bar also offers a limited edition guest beer called Vindabrew which is the first in a series of small batch craft beers designed to pair with curry and created by the team behind the restaurant.

Have you heard?

Fergus McVicar is to open Tabac in Glasgow’s Mitchell Lane later this month. Fergus, the man behind Chinaski’s has been looking for a new venue for the past few years, and the former Bar 10, is now being revamped. More next month.

www.dramscotland.co.uk

May re-opening for Stewarton’s Millhouse

B Living Ventures is getting set to open Gusto in Glasgow next month. The new Italian restaurant at 14-18 Bothwell Street, will be the 11th Gusto that the company has opened in the UK and the second in Scotland. Graham Swankie, formerly a partner in Palomino Pony and Meat Bar, is the venue’s General Manager. Meanwhile the company’s Edinburgh restaurant has been praised for a fundraising drive over the festive season which saw it raise £1,581 for Children 1st by asking customers to support the charity by adding on an extra £1 to their bill.

uzzworks Holdings, who bought The Millhouse in Stewarton in January, have revealed they will reopen the restaurant and bar in May. The Millhouse which is currently undergoing at £300K plus transformation, will re-open as a restaurant and bar with 120 seats. In line with Buzzworks other venues it will offer relaxed all day eating and drinking in a stylish and comfortable environment.

The menu will also follow a similar format to some of the groups other popular restaurants focussing on simple dishes with big flavours and heart-warming,

Neil Morrison has taken over the running of The Lochside Hotel on Islay. Neil, who already runs Macgochans on the Isle of Mull also owns his own whisky brand, Isle of Mull whisky.

The hotel which is situated in Bowmore, on the banks of Loch Indaal, has great views over the water and Bowmore Pier. As well as a waterside terrace it also has a large conservatory dining room as well as two bars, and ten ensuite rooms.

Says Neil, “It’s an absolutely wonderful place in a magical location. It does need upgrading but I plan to pull in Scottish designer, Ranald Maccoll for the Lochside Hotel as his style would fit this perfectly. My father’s from Islay and it’s always been a place I feel close to. I used to visit family in Ballygrant during my school holidays.”

The Lochside Hotel, also houses the world famous

Duffie bar, which was named after former owner Duffie MacNeill who created one of the largest collections of Islay malt whiskies in the country - some 300 in total. He sold the hotel in 2011 to local businessman Angus Mackinnon. Now Neil has taken over the business and plans to continue the whisky legacy that Duffie created. He says, “I’m looking forward to working with the local distilleries and driving forward what the Lochside is famous for.”

Neil plans to refurbish the Lochside Hotel in stages, he told DRAM, “I’ll probably need to start with the rooms and then attack the two bars. The accommodation side of things will be new to me, however I have stayed in all sorts of hotels and I have a fair idea of what works and what doesn’t.”

Neil has taken on the lease, which also has an option to buy.

n.b. hotel

Neil Morrison jumps island

feel good food. The snug bar, which will also be open to the public, will focus on traditional ales and craft beers.

MD Colin Blair comments, “We are delighted to be opening our first venue in Stewarton and continuing our investment in East Ayrshire.”

The company also own the Longhouse in Kilmarnock as well as The Scotts at Troon and Largs Yacht Havens, Lido in Troon and Prestwick, Elliots Prestwick and Treehouse in Ayr. The Millhouse will create 25 new jobs within the local community.

Alistair Unicomb has been appointed as the new Operations Manager at The Chester Hotel in Aberdeen.

Alistair who is originally from Glasgow, aims to develop the hotel’s wedding and special occasion offering as well as increasing overall profitability while maintaining and improving the five star standards for which the hotel has become known. Owner Graham Wood says, “We’re so pleased to have Alistair on board as he has some excellent luxury hotel experience and some exciting ideas for taking The Chester Hotel forward. We have a great team now and we’re all working hard to put the hotel more firmly on the Aberdeen map.”

DRAM MARCH 2015 5

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NEWS

Steve Graham

Busy start to 2015 for Manorview

S

teve Graham’s team at Manorview have had a busy start to the year. Not only have they completely refurbished the Innishmohr Bar in Coatbridge, but they have also spent a substantial amount on its Wishaw nightclub now called the Live Lounge, bought the Court Bar in Glasgow and also have refurbished Hamilton’s Windsor Bar. The Innishmohr, which was Steve’s first foray into the licensed trade 10 years ago, was due a refurbishment. Steve told DRAM, “We closed the bar for six weeks to do the refurbishment, the first in 10 years, and although we retained the bar, everything about it has been refreshed, from the inside out. New seating booths, new furniture, new windows, new flooring, sound systems, you name it. I’m pleased with the finished bar and so are our customers.

It’s been well received. Coatbridge doesn’t have a bar like it and our customers deserve it.”

At the same time as the Innishmohr refurbishment was underway Manorview have been revamping the nightclub at The Commercial Hotel in Wishaw, and it is now unrecognisable. A £350K plus spend has seen the venue transform into the Live

Lounge, a luxury club complete with infinity dancefloor, first class sound system and sumptuous soft furnishing (see design feature next month). As well as an outstanding outdoor area.

Says Steve, “I want to create a classy nightclub and I think this is now certainly the best in Lanarkshire. We’ve mixed a bit of retro with a lot of glamour. We’ve gone for the very best sound system, dance floor and lighting rig. We’ve got large comfortable booths (which are already booked out) used granite tops on the bar, quality carpets, and bespoke lighting.” The company brought in Calum Best to officially open the Live Lounge, and have also got some first class DJ’s lined up.

Meanwhile the pub arm of the business is just about to complete a deal to lease out the newly-refurbished Windsor Bar, and work is just about to start on the Court Bar in Glasgow’s Hutcheson Street which they have just purchased. Says Steve, “This is usually a quiet time of the year, but for us it is an opportunity to get our teeth into refurbishing our venues. The business is doing well, and I am really pleased with our progress.”

HIT Award scholarships at Emerging Talent Conference

Tennent’s Launch Conference Facility

Eleven graduates from the Diageo Learning for Life Hospitality and Bartender Course were presented with HIT Scotland Scholarships at the recent Emerging Talent conference which identifies and supports the best of Scottish hospitality talent – developing their international business awareness and helping to make Scotland the greatest hospitality nation in the world.

Mark Baird, Head of Alcohol in Society for Diageo GB said, “All of our HIT Scotland Scholarship winners have really shown outstanding dedication and an appetite to make a successful career in Hospitality and Bartending. The 11 that were chosen should be an inspiration for our next Learning for Life participants.”

A further 140 people from the hospitality industry also received Scholarships ranging from Lausanne Management courses to a Patisserie & Sugar craft Masterclasses.

Since 1994 HIT Scotland has helped those training to enter the industry and those already within, to realise their full potential.

This is achieved through bursaries, scholarships, the Emerging Talent conference and other industry initiatives.

Tennent Caledonian Breweries have opened a new Innovation Suite, a unique conferencing facility in a fully operational brewery. Since 2013, thousands have visited the site, however this is the first time the brewery has specifically targeted corporate clients. The Innovation Suite is able to host a wide variety of corporate events, with a meeting room that can accommodate up to 12 people and a lounge area with open plan seating which can seat up to 45. Facilities include a presentation screen, audio, Wi-Fi, conference call capabilities and free onsite parking.

Price increase for Molson Coors brands in Scotland Following on from the news that WallacesTCB and Heineken have put their prices up, Matthew Clark is following suit with Molson Coors. Des Gallagher, Managing Director of Matthew Clark (Scotland) has announced that Molson Coors brands will increase in price from March 9th. He said, “‘As distributor of Molson Coors brands in Scotland, we are conscious of the ongoing pressures facing our customers and have tried to keep our price increase to an absolute minimum. Carling (11 Gal) will increase by £2.75 per keg with effect from March 9th, which is the first increase since 2013, and we believe it to be the lowest Brewers increase on standard lager brands in Scotland. Our other brands in the Molson Coors portfolio, will increase proportionally, with no increase being applied on our Molson Coors draught ‘Craft’ range.”

DRAM MARCH 2015 7

BRAND NEWS Soft drinks

New blend from J2O Britvic Soft Drinks, has launched a brand new limited edition J2O Garden Rose. The new soft drink is a blend of apple, raspberry and rose flavours. Available from 1st March until August 2015, the blend of J2O Garden Rose has been created say the company to “to create choice, satisfy existing consumers and entice new consumers to try the J2O range.”

Britvic has also launched ‘Perfect Serve’ training via www.J2Operfectserve.co.uk in partnership with Flow Hospitality training; this free training is currently available to bar staff. Additional collateral on the website includes glassware recommendations, nonalcoholic cocktail recipes including the ‘Rose Fizz’, cocktail and mixed serves such as the ‘Rose Cup’ and ‘Indian Summer’. Point-of-sale material is also available to drive brand awareness in-outlet.

Jonathan Gatward, GB Marketing Director, Britvic Soft Drinks, commented, “We’ve found limited editions can play a key role in attracting new consumers to the brand as well as retaining and re-engaging with existing consumers. The new blend is perfect for consumers looking for a different and refreshing drink.”

Summer House Drinks have relaunched its Scottish Raspberry Lemonade, made with freshly pressed Scottish Raspberries, with a new and improved recipe. The slightly sparkling lemonade is made with just five ingredients: carbonated water, raspberry juice, lemon juice, a wee bit of sugar and citric acid. The raspberries are grown by the Mitchell family at Castleton Farm near Laurencekirk who are specialists in producing top quality raspberries, strawberries, blueberries and cherries.

Maxxium UK has strengthened its portfolio with the introduction of Auchentoshan, Bowmore and Glen Garioch; Japanese whiskies, Hibiki, Yamazaki and Hakushu; and Midori, the original melon liqueur.

The brands, all owned by Beam Suntory, will now be marketed and distributed in the UK by Maxxium, as part of as part of its integration of routes to market following the Beam Suntory merger.

Maxxium UK managing director Huw Pennell says, “These leading brands join Maxxium at an exciting time when consumer demand for premium products with provenance continues to grow.

“This integration complements our award-winning portfolio perfectly and ensures that we can continue to provide our customers with an unrivalled portfolio and expertise enabling them to meet the needs of the whisk(e)y consumer, while Midori broadens our liqueurs and specialties offering.”

Lager

Fresh TV Ad for Carlsberg Carlsberg UK has invested £12m in a new television ad for Carlsberg under the banner, ‘If Carlsberg did….’ The new ‘Supermarket’ ad, which launched last month, will run for six weeks.

The new advertisement investigates the scenario “Probably the best supermarket in the world”.

As part of the £12m TV media spend, a further two executions of ‘If Carlsberg did…’ are planned for later in the year, in addition to a wider advertising push across radio, out of home and sponsorships, resulting in over 40 weeks of advertising for the brand in 2015. Carlsberg UK estimates that by the end of the second day, 22% of all UK adults should have seen the ad at least once.

Senior brand manager for Carlsberg at Carlsberg UK, Dharmesh Rana said, “It’s the biggest investment in the brand in recent years.”

Rum

Bacardi – new bottle, same taste

Bacardí rum has revealed the first packaging update to the world’s number one selling rum in more than a decade, but the liquid stays the same. The new bottle is still in the classic ‘Georgia Green’ colour glass but is now slimmer and taller, designed to be easier to handle and more quickly picked up from a standard bar rail, with improved weight distribution for better ergonomics for the professional bartender.

The new pack also heralds a return to the

original Spanish names for the portfolio of rums – Superior, Gold, and Black will become ‘Carta Blanca,’ ‘Carta Oro’ and ‘Carta Negra.’

Caroline Hipperson, Bacardí Global Brand Director said, “Our vision was to create a bottle that told the story of Bacardí, its unique heritage and the masterful crafting that goes into the creation of each of our premium rums; one that makes bartenders proud to pour Bacardí rum for the next 150 years.”

DRAM MARCH 2015 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer

Silver Award for Scull Splitter Ale The Orkney Brewery’s Skull Splitter ale has won a silver category award (Barley Wine and Strong Old Ales) from the Campaign for Real Ale (CAMRA) Champion Winter Beer of Britain event. Named after Thorfinn Einarsson, the 7th Viking Earl of Orkney, Skull Splitter is Orkney Brewery’s strongest ale, at 8.5% ABV, with a string of awards to its name.

The Champion Winter Beer of Britain competition selected the best of the best in terms of classic winter warmers – from thick, rich, dark porters and stouts, to sweet and strong barley wines.

Norman Sinclair, managing director of Sinclair Breweries Ltd, said, “Skull Splitter is one of our oldest and best known ales, so it’s heartening for all of the team at the Orkney Brewery to see that it can still hold its own in national competitions of this calibre. Skull Splitter’s popularity has never waned, which is testament to its quality and legendary status amongst discerning drinkers and real ale enthusiasts around the world.”

World Beers Launches the “Champagne of Wheat Beers” World Beers Ltd launched its “sparklingly smooth” Schöfferhofer Hefeweizen to the On-Trade last month. The beer, biggest-selling wheat beer in Germany outside Bavaria, has already gathered a cult off-trade following in recent years, but now the brand been given a packaging update to help target the Casual Dining sector and the vibrant UK On-trade. It is now available in 500ml bottles through Dunns and Filshill. Amber in colour with an ABV of 5%, Schöfferhofer Hefeweizen has a distinct wheat malt flavour with a strong hint of cloves and lemon making it more sessionable and differentiating it from the typical wheat beers found in Bavaria. Peter Karsten, Managing Director at World Beers Ltd, commented, “Schöfferhofer Hefeweizen is one of Germany’s best-selling wheat beer brands and I believe that with wheat beer being one of the fastest-growing sectors of the UK beer market it is perfectly placed to be a hit in the On-Trade.”

10 DRAM MARCH 2015

Lerwick Brewery has signed a deal with Wallaces TCB, to help to fuel the Brewery’s growth in Scottish pubs and bars. The Brewery is now targtting growth in Scotland’s On-Trade, as well as in the wider UK. Isla Mercer, Sales and Marketing Manager, Lerwick Brewery, says, “Wallaces TCB is one of the best in the industry and we are delighted to be part of their growing portfolio. Having a foothold in the On-Trade is key for our development as a business.” He continued, “We’ve always wanted our beers to become widely recognised brands and beers of choice, and this is an important deal to help us achieve this across Scotland.”

Chris Cosh, Procurement Director, Wallaces TCB, says, “Lerwick Brewery has fast become one of the industry’s breweries to watch, and we are delighted to be working with them. Their beers further enhance the impressive range we offer our customers. We’re anticipating a good deal of interest in these great beers – not only because of the Brewery’s wonderful Shetland heritage but also the clarity and depth of flavour of each of the beers.”

Belgian Organic Craft Beer Range for Love Drinks Love Drinks, the importer and distributor of premium and handcrafted spirits including El Dorado rums, Gosling’s rums, Abelha cachaça and U’Luvka vodka has introduced a Belgian organic craft beer range into its portfolio, Van Bulck Belgian Organic Craft Beers.

The Van Bulck range of organic craft beers are based on an old family recipe. There are three beers, in the range which are available in traditional Belgian style 330ml bottles; a gluten free organic lager, an organic blonde beer and an organic wild fruit beer - Van Bulck Gluten Free Organic Lager – 4.5% ABV; Van Bulck Organic Blonde Beer – 4.6% ABV; Van Bulck Organic Wild Fruit Beer – 4.7% ABV..

Kirsty Loveday, Managing Director of Love Drinks said, “Increasingly, we are seeing that more and more people are choosing to abstain from gluten in their diet, but with the introduction of gluten free lagers such as Van Bulck, they can still choose to drink great quality beer without fear of compromise.”

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

Three new cask finishes from Benriach The BenRiach Distillery Company Limited has launched three new cask finishes created by Master Distiller Billy Walker. From BenRiach itself come two intriguing single malts – the BenRiach 15 years old Sauternes finish and the BenRiach 18 years old Albariza which is a peated whisky finished in Pedro Ximenez sherry casks from Southern Spain.

And from its sister distillery GlenDronach there’s a new 18 years old Marsala cask finish which owes its distinctive flavour to the influence of a small number of Marsala hogsheads. All three expressions are now available.

Highland Park has unveiled the last in the series of whiskies that celebrates its Norse heritage. Odin, named for the King of Asgard himself, joins Thor, Loki and the beautiful Freya to complete Highland Park’s Valhalla Collection.

Legend has it that Odin, All-father of the gods and ruler of Asgard, is an intensely complex character. Known as ‘the furious one’, Odin is the strongest of all the Norse gods and driven by an unquenchable thirst for wisdom. By sacrificing an eye for a drink from the Well of Wisdom, he earned immeasurable knowledge and insight.

Gerry Tosh, Global Marketing Manager, says, “Odin, like its namesake, is an intense, powerful and complex whisky. Bottled at 55.8% ABV, it certainly lives up to the legend, a bold single malt higher in strength than Thor, Loki and Freya. In Odin, we have been able to add the final flourish to the Valhalla Collection, a stunning series of remarkable whiskies that offer affordability and exclusive collectability.”

This whisky strikes a balance between the god and the distillery’s signature Orcadian style – Highland Park’s sweet and gentle smoky peat aromas. The result is an undeniably powerful 16 year old single malt.

Cider Rum

Pernod Ricard UK has reveiled a new bottle and a new recipe for its Havana Club Anejo Especial rum expression. The liquid now has a sweeter taste profile say the company but it remains at 40% ABV.

Wine

Frizzenti on tap Frizzenti are adding a line of high quality still wines on tap to sit alongside their existing portfolio of sparkling Italian wines. The three wines on tap are an aromatic Pinot Grigio, a bold fruity Cabernet Merlot, and a refreshing Pinot Grigio Rosè. All of these Frizzenti wines come in 20L kegs which preserves the quality – providing a fresh glass of wine every time.

12 DRAM MARCH 2015

Somersby brings out three new flavours Carlsberg UK has introduced three new flavours to its Somersby Cider brand. The new variants, Somersby Apple Burst, Somersby Cranberry and Somersby Blackberry, will be available in 500ml bottles in the UK Free Trade, from this month. Somersby Apple Burst is a refreshing apple cider at with a sweeter flavour profile than Somersby Original; Somersby Cranberry offers a delicious, slightly sharp cranberry taste and an ABV and Somersby Blackberry is a fruity, refreshing cider with a 4% ABV and a mild-yet-tangy taste offering a hint of blackberry.

David Scott, Director of Brand and Insight at Carlsberg UK, comments, “Somersby Cider is the fastest growing cider brand in the world, available in over 40 markets, with year-on-year growth of 41% across the brand. This gives us the confidence to invest £7m in a new marketing campaign that will truly bring Somersby Cider to the fore for our on-trade customers and ultimately, for consumers.”

Oran Mor Whisky Awards T

he Oran Mor Whisky Awards, now in their 7th year, took place last month and Richard Paterson, Master Blender at Whyte & Mackay, picked up a Lifetime Achievement Award. Richard, who received a standing ovation, after Whyte & Mackay Chief Executive Bryan Donaghey, shared some of Richard’s exploits with the assembled audience, has worked in the industry for 50 years.

This annual award is for people who have made a significant contribution to the Scottish whisky industry.

Benromach 100 Proof picked up two awards – it won the category ‘Best Newcomer’ and also the Peoples’ Choice Award, while Ben Nevis 10 year old Single Cask Port Finish was a favourite with the whisky experts in the Blind Tasting category and Hudson Four Grain Bourbon picked up Best Overseas whisky.

Scott Grierson, also of Whyte & Mackay, received the award Whisky Sales Representative of the year.

Best Overseas 14 DRAM MARCH 2015

t Lifetime Achievemen

Peoples Choice

Rep of the year

Lifetime Achievement Richard Paterson is presented with his award. L-R: Sandy Gourlay, Richard Paterson, Brian Donaghy and Alasdair Moore.

Rep of the Year Scott Grierson with Finlay Donaldson.

Best Newcomer Whisky Benromach 10yr old Cask Strength - Graeme Harvie with Sandy Gourlay, Ranald MacColl and Alasdair Moore.

Blind Tasting Ben Nevis 10yr old Single Cask, Port Finish. Colin Ross with Sue Buchanan.

Best Overseas Hudson Four Grain Bourbon Peoples Choice Benromach 10yr old Cask Strength: Graeme Harvie of Gordon & MacPhail is pictured with Susan Young.

Best Newcomer Whisky

Blind Tasting DRAM MARCH 2015 15

ROCK ROSE HAND CRAFTED SCOTTISH GIN

By Test the Best

Over a thousand years ago, the Vikings would forage the cliffs to gather Rhodiola rose, a rose in the rocks. This was thought to give them extra strength to continue on their long arduous journeys. Our gin uses this botanical along with local and traditional botanicals to create a unique taste from the Highlands of Scotland! www.rockrosegin.co.uk claire@rockrosegin.co.uk 01847 851 287

rockrosegin

DUNNET BAY DISTILLERS LTD, DUNNET, CAITHNESS, SCOTLAND

16 DRAM MARCH 2015

Cadenhead’s Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled. Available at 46% and 55% ABV. Cadenhead’s Whisky Shop 172 Canongate, Royal Mile, Edinburgh, EH8 8BN Tel: 0131 556 5864

www.wmcadenhead.com

Botanically speaking S

cotland may be famous for its whisky, but it could equally be as famous for its gin … as the bulk of the UK’s gin production is here. Gordon’s with more than 40% of the market is distilled at Leven as is Tanqueray, while Hendrick’s is made at Girvan. More lately however its Scottish craft premium gins that have been making bartenders and consumers throughout the country stand up and take notice.

Certainly Hendrick’s could be credited with starting the gin renaissance in the UK much in the same way Magners kicked off the cider revival, but today its craft gin distillers who are making great strides.

At the start of the the year drinks analysts CGA said that premium gins were among the drinks to watch in 2015, certainly craft gin sales are up 49% in the past two years with craft gins now claiming 28% of the UK gin market.

Gin is cool and more specifically premium craft gins are the coolest brands of all. The good news is that not only are many of the mainstream brands made in Scotland, but the Scotland’s premium craft gins are making their mark and not just in Scotland but throughout the UK – Atlas Bar in Manchester recently unveiled their top ten selling gins and half of them were Scottish (including Hendrick’s). They were Edinburgh Gin, Rock Rose, Darnley’s View and Caorunn while they also tweeted out their love of Boë gin, Eden.Love and Daffy’s for Valentine’s day.

North Berwick Gin NB was sampled by the biggest names in pop at the recent Brit Awards after show party hosted by Sony. The brand managed to secure the opportunity to mix up gin cocktails and have a bottle of NB on every table at the party. The cocktails included Bees Knees, made with honey and rosemary.

NB Gin is produced by Vivienne and Steve Muir in a custommade copper still at their micro-distillery in North Berwick, East Lothian and has a blend of eight botanicals.

Daffy’s with an ABV of 43.4% is the very latest gin to launch (mind you by the time we publish there could be another one...) its got a pretty cool bottle and is run by Chris Molyneaux. It hosted a launch party recently at the Devil’s Advocate and

has on its bottle Daffy the Goddess of Gin. The company say their gin is unique because it is “created from the finest French grain spirit, distilled on an ancient copper pot whisky still with Lebanese mint and the finest botanicals”... and it can be enjoyed “straight over ice like the finest of malt whiskies.”

Eden Mill, the St.Andrews based distillery and brewery, released what they believe is the first ‘Dry Hopped Gin’ to be made in the UK last year. Hop.Gin, which has an ABV of 46%, is packed in ceramic bottles with a swingtop closure. Paul Miller, owner of Eden Mill said, “The real fun of being an authentic ‘small batch’ brewer and distiller is that we can be innovative and experimental with what we produce. The additional dry hopping on Dry Hopped Gin really sets it apart from other conventional gins.”

Since Hop.Gin have produced a further two gins in the ceramic bottles with swingtop closures – Oak.Gin and Love.Gin with the latter going down a storm at St Valentine’s day.

Claire Nicoll of The Keys in St Andrews, told DRAM, “We like to stock Scottish products for our customers and our gins go down very well. I particularly like the range of gins from Eden.”

Caorunn, which has been produced at at Balmenach Distillery in Speyside since 2009, also has a distinctive bottle, uses pure grain spirit, not molasses like most gins, and promotes its own unique serve...

Caorunn Gin with a freshly cut red apple. Caorunn (Scottish Gaelic for rowanberry) boasts 11 botanicals (five Celtic) and was named one of the UK’s Cool Brands in 2013/14.

Darnley’s View Gin from Wemyss Malts was launched in 2010 and celebrates the meeting of Mary Queen of Scots and her husband Lord Darnley at the Wemyss family home, Wemyss Castle, in 1565. Darnley’s View sits alongside the Wemyss family’s spirits portfolio which includes Wemyss Malts. Darnley’s View is a classic gin with balanced juniper and citrus, and a surprising twist in the form of fruity and floral elderflower. The family launched the Kingsbarn Distillery and Visitor Centre at the end of last year.

DRAM MARCH 2015 17

Botanically speaking Rock Rose is a Caithness distilled gin from Dunnet Bay Distillers – and it is distilled in a traditional copper still called Elizabeth.

(Edinburgh Gin call theirs Jenny). It was recently the runner up at the Speciality Food Show in the best product award category and is owned by husband and wife team Martin and Claire Murray. The gin which launched last year is made using locally derived botanicals, including the rock rose, from which the brand takes its name, sea buckthorn, rowan berries and blaeberries.

Makar gin was released late last year – the Glasgow gin from the Glasgow Distillery Company at Hillington, is another premium handcrafted gin produced in small batches in it’s own copper pot still (called Annie). and has seven botanicals.

Look out for a new gin from Angusbased Arbikie Distillery – which has just launched a vodka. Gin is expected to be produced come the Spring.

It’s not just Scottish gins that have stand out on the back bar, Butler’s Gin is a new, British, artisan spirit produced in East London which is hand bottled and comes in a squarish bottle. Originally inspired by a Victorian recipe, the gin is placed in a 20-litre glass jar with infusion bags containing fresh lemongrass, cardamom, coriander, cloves, cinnamon, star anise, fennel, lemon and lime. Each bottle is then signed by The Butler personally to ensure the highest quality. The light green-meets-yellow tint is achieved by the Butler’s addition of lemongrass and cardamom - a unique blend that aromatherapists consider both refreshment and a relaxant. It’s award winning too having picked a Silver award at the International Spirits Challenge and a Silver at the International Wine & Spirit Competition.

Then there is Cadenhead’s Old Raj Gin it is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled.

Says Iain Pert of Edinburgh’s newest gin bar the Jolly Botanist, “Edinburgh Gin has been selling really well. So has The Botanist, Caorunn as well as Hendrick’s. I think the latter sells well 18 DRAM MARCH 2015

because everyone knows Hendricks.” He continues, “But all our gins are selling. I’ve had to totally restock three times since we opened – just over a week ago! We’ve also got through 70 cases of Fevertree an 40 cases of Fentimans. That’s because we actually recommend the serve to go with the gin.

Some of more suited than others. I’m learning as we go along, but I find that consumers are really interested in gin. They ask lots of questions and then try them.”

He continues, “The great thing about gin is that distillers can really experiment with it by adding different botanicals. I think they find that quick good fun too. And you don’t have to wait years to taste it you can taste it two days later.”

There is a common thread running through most of the gin launches in that the owners also are planning to distill whisky or have whisky. Creating gin is a much quicker process – for instance it only takes eight hours to distill a small batch gin, and it could be on your shelves a week.

The sames goes for vodka.

However, with whisky is a much more long-drawn process. So by distilling gins and vodka’s new distilleries are able to generate revenue while their whisky matures. So technically our love of whisky is driving our passion for gin...

It also helps that for licensees, it is not prohibitive cost wise, to have a reasonable range of gins. And most bars do. Gin also crosses the spectrum of bars – independent traditional bars are just as likely to have a good a range of gin as independent style-orientated bars. The Ben Nevis in Glasgow stocks ten gins.

Elaine Scott licensees of the Ben Nevis says, ‘People tend to come in and ask about new gins. At the moment Makar is proving quite popular. Probably because it is a Glasgow gin.”

As well as a great range of craft gins Scottish consumers are also flocking to its gin bars. In Glasgow Gin71 and the Alston Bar and Grill, in Edinburgh - 56 North, Bramble, Heads and Tails, One Square, Mothers and now Jolly Botanist. But we have a way to go before we match Spains enthusiasm for Gin – says Iain Pert, “Spain leads the way when it comes to gin bars – they are everywhere.”

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LICENSEE INTERVIEW

The KEYS TO SUCCESS The Keys in St Andrews was named the 2014 Sunday Mail Pub of the Year. Susan caught up with owner Claire Nicoll to find out more.

W

hen readers of the Sunday Mail first nominated The Keys in St Andrews I have to admit that I had never been there. But knowing that the bar was on the small side I sent along some mystery shoppers and asked for some feedback. Everyone of them loved the bar. They raved about its customer service, the warmth of the welcome, the cosiness of the bar, the range of whiskies and generally the feel good factor. I had to see for myself, of course, and took myself off to St Andrews. I too couldn’t fault it. Although I was no sooner in the door than Claire’s dad, Stuart clocked me.

So what sets The Keys apart? Why did its customers vote for it so overwhelmingly? It has to come down to the fact that it is family run for the past thirty-five years, and of course to Claire.

Talk about a glass half full. She positively bubbles over with good spirit. (no pun intended).

Claire’s mum and dad originally bought the pub with a hotel (next door) with an uncle in 1979 (he who also owned the Abbotsford in Kirkcaldy). But the couple bought him out a year later, and went onto to sell the hotel in 1981. Says Claire, “They got an offer they couldn’t refuse, but we kept the pub and the flat upstairs.”

She continues, “My mum was thrown in at the deep end. When I was young my earliest memories are of mum working. She worked all the hours, and she loved it. My dad handled the accounts and the buying but it was my mum, Carol, who was the face of The Keys.”

When Claire left school she could have gone into the pub, but instead took herself off to Aberdeen initially to go to college, but an attractive job offer when she was only 17, allowed her to earn enough money to buy her own flat. Says Claire, ‘I really enjoyed my time there.” However five years later a call from her mum came at the right moment.

She explains, “My mum phoned to say that she was looking for a new full time person and would I come back and work alongside her. It was the right time. She was my mentor. Everything I have learned I took it from her. She had a great attitude to life, she never got upset, and even when she got ill with Motor Neurone Disease, she never complained. She mainly worked at nights as she got older, which allowed her plenty of time to play golf, and have a quick one at The Jigger.”

So why does Claire think the pub has been such a success for so long? She tells me, “My mum was great and gave everyone a warm welcome. I’ve carried that tradition on, and since winning the award we try even harder. It has definitely raised our game and we have to keep the standards up. I am always encouraging my staff to go one step further when it comes to customer service.

“We are lucky in that we own the freehold and we are not

20 DRAM MARCH 2015

We are what we are. But w we always try to do, is make welcome as we possibly can staff, and we do try to ensure same happy place it was w

what we can do, and what make our customers feel as can. We do have wonderful ensure that the pub is the when my mum was here.

Claire Nicoll, THE KEYS BAR, St ANDREWS

burdened by a huge rent. That allows us to keep our prices reasonable. I hate putting them up, and I rarely put our beer prices up. Sometimes, obviously I have to, but I don’t like doing it. Our regulars always notice.” She laughs, “When my dad was running the pub he would put the prices up and go on holiday, and the staff left behind always had to apologise for the rises, and by the time he came back two weeks later folk had got used to the new prices!”

She continues, “It’s always very quiet in St Andrews in January – the students are away and there are no tourists. In fact for three months of the year here there is not much going on. I wish the local council would lower the rates, they are high here.

You can make money in the summer, but there is not much to attract women to the town. There are plenty of places to eat and drink, but clothes shopping is not well catered for. So when the men are playing golf there is not much to attract women out.”

“Generally speaking we have locals who come all year round.

And we have got a lot more locals since winning the award.

Some people didn’t realise we were here. In fact a 23-year old recently came in, and although he lived locally he hadn’t been here before. I’m delighted to say he said he would be making it his local from now on! He said to me that he couldn’t believe that it had been there all the time and he hadn’t come in.”

She continues, “Of course not everyone will like what we have to offer. Our décor has hardly changed over the years. Although we do tweak it. I’ve put in a new carpet recently and I am always adding to our range of whiskies. We’ve not more than 130... and I like buying them at auction when they are a wee bit different.

It’s nice to offer customers something they have not had before.

If a customer asks for something I will always try and get it. I also try to buy locally and I love the guys at the Eden Brewery.

I’ve now got their Clock brew in and it is very popular and their gins are doing very well too. Folk love local brands.”

This year Claire is looking forward to The Open coming. She says, “It will be huge. But it is hard for us because we are only a small bar, and we only have four staff. It’s busy, busy, busy.

And the atmosphere in the town will be electrifying. I’m sure everyone will get a turn. However people do forget that the golf course is closed for a month before hand, so you need the extra business The Open brings in. But over the whole summer we get an array of visitors from caravaners to caddies as well as our regulars. So there is a lovely atmosphere in the pub.”

In fact she tells me, “99% of the folk that come here love it. Obviously it’s not to everyone’s cup of tea because it is a traditional pub. But there is not much we can do about that. We are what we are. But what we can do, and what we always try to do, is make our customers feel as welcome as we possibly can.

We do have wonderful staff, and we do try to ensure that the pub is the same happy place it was when my mum was here.”

I’m sure Claire’s mum Carol, is looking down, and saying...’That’s my girl!’”

DRAM MARCH 2015 21

JOINERS & BUILDING CONTRACTORS

Tedesco Tiling & Terrazzo are proud to supply Cail Bruich

Donaldson Construction wish the Cail Bruich every success with their new venture

and wish them luck with their recent refurbishment.

288 Kirkintilloch Road, Bishopbriggs Glasgow G64 2PT Email: Rhona@tedescotiles.com Tel: 0141 772 9469

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Block 2, Ward Street, Alloa FK10 1ET Tel: (01259) 219923 Fax: (01259) 211676 Email: info@donaldson-construction.co.uk

Proud to supply Cail Bruich

22 DRAM MARCH 2015

725 Great Western Road, Glasgow G12 8QX

CAIL BRUICh DESIGN FOCUS

C

ail Bruich in Glasgow’s West End may, for the time being, still be under scaffolding, but the interior is looking great. Owned by chef Chris Charalambous and brother Paul, the restaurant has just had a make-over, which although subtle and classic, has already won the heart of its customers.

Chris explains, “We’ve had the restaurant seven years, and we couldn’t take it any further the way it was. We did what we could over the recession and that has given us the opportunity to invest in it now. Both the kitchen and the toilets were dire and front of house wasn’t in great shape either.”

So he called in designers Surface id.

Says Chris, “We knew them and we knew some of the work that they had done including Stravaigin and the Ubiquitous Chip, and Ian was familiar with the restaurant because he dines here. But we didn’t have an unlimited budget so we kept some stuff and invested for the long-term where we thought it was needed.”

As a result, the restaurant now has a spanking new openplan kitchen, new toilets – all of which have been completely tiled and refitted, and a classy front of house area, which has

BY SUSAN YOUNG been reconfigured slightly to allow an extra two covers.

Says Chris, “The kitchen, which was put in by RH Morton, has now become a feature of the restaurant. We didn’t have a massive space to work with. We’ve put in a new combi oven, induction hobs which are energy efficient, and make the kitchen cooler, and we have got a French Plancha – a high end griddle that also gets very hot, but doesn’t radiate the heat. We have also put in a big green egg! A ceramic charcoal fired grill that allows us to BBQ meat, fish and vegetables. It gives us a USP, there are only a couple of other places that have one. But the main thing is the kitchen is now a much nicer environment for us all to work in.”

There was always a hatch from the kitchen that looked into the dining room, but this has been completely opened out and now stretches almost the width of the room. The kitchen has been tiled with white tiles, and in front of the kitchen there is now a high chef’s dining table that doubles up as a waiter’s station. Says Chris, “This is actually one of my favourite changes. The bar, to the left was always there, and one night we were talking about the refurbishment and it just came out, what about DRAM MARCH 2015 23

The fixed seating which runs the length of both sides of the creating a chef’s table? We phoned Surface-id in the morning room is upholstered in a deep red faux leather, while small and said, ‘We need to talk.’ I think it has been one of the cushions adorn them. All the table tops are new, although most successful changes. People can eat at the table, or can the bases already existed, and the dark rosewood finish have a drink there while they are waiting for their table, and looks classy. The bar has been we can also use it as a waiter’s modified and now boasts a new station. The extra two covers can amount to an extra £500 a wine rack, but it doesn’t look We wanted the vastly different. While the walls, week for us.” refurbishment to apart from the lighting has no The chef’s table sits immediately in front of the kitchen and in other adornments. Says Chris, look natural and “We wanted the refurbishment front of the slate statement wall. organic. It had to be Chris comments, “It’s original to look natural and organic. It had to be a reflection of our own slate and it ties in with the theme a reflection of our personalities, and to have soul of the restaurant – the walls are own personalities, a slate grey, and the slate has and heart.” and to have soul Certainly this is a real family hints of copper which tie in with business.

Chef Chris is our copper lighting.” and heart. supported by his brother Paul, The lighting is quite distinctive – Chris Charalambous, who although has moved down along the walls there are copper CAIL BRUICH pendants which hang over each South, is the wine expert in the business, father Demetri who table from what appears to be is front of house and mother thin wrought iron arms. While two large bespoke black lampshades light the centre of the Isabella who does all the books and HR. Chris comments, ‘I came to chefing quite late – I didn’t start restaurant. until I was 21/22 and initially I worked at the Quarriers Says Chris, “We spent a lot on the light fixtures, but everyone Charity and helped set up restaurant training for adults with comments on them.”

24 DRAM MARCH 2015

learning problems. When the funding for this ran out, I took over the restaurant. Then in 2006 I moved here and the rest of my family joined in.”

He continues, “We care about what we do. And with the Glasgow food scene burgeoning we find that we can be a bit more adventurous.”

However having spent a season working at Noma in Copenhagen I asked him whether he had ever thought about bringing elements of Noma to his Glasgow restaurant. Says Chris, ‘I don’t think Glasgow is ready for live ants, and some of the other unusual dishes. But it was a great experience for me, after all it is the number one restaurant in the World.”

He continues, “I believe the strength of Cail Bruich comes through our consistency. The food is as good on a Tuesday as it is on a Saturday. We try and serve tasty food, well executed and seasonal. It’s not super adventurous.”

But he does admit that the last few weeks, following the refurbishment have been a bit stressful. He explains, “People have expectations and it is seems as if post refurbishment that they are expecting everything to be better. We are doing our best to make sure their expectations are fullfilled.”

He continues, “We are all very motivated. And although it has been a big investment for us we are confident that it will pay off. And come May when all the refurbishment to the outside of the building is complete, we will be ready to take Cail Bruich into the future. We are definitely here for the long-term.”

Another fine-dining kitchen designed, manufactured and installed by R H Morton is a great addition to the list of success stories all fitted out by this successful Scottish company along with all 3 Glasgow Bib Gourmands and 6 Michelin Star Restaurants in Scotland.

Adande Drawers, plancha cooking, refrigerated counters and clever use of a Combi-Slim oven all maximise space.

Suppliers to The Ubiquitous Chip Stravaigin The Gannet, Crabshakk, Ox & Finch, Brian Maule, Malmaison and Martin Wishart.

DRAM MARCH 2015 25

DESIGN FOCUS

Proud suppliers to The Jolly Botanist

Unit 1, Lochlands Business Park, Larbert, Stirlingshire FK5 3NS T: 01324 563903 F: 01324 558363 26 DRAM MARCH 2015

T

he Jolly Botanist on Edinburgh’s Morrison Street opened last month, and has already proved a hit with customers. Owners Iain Pert and Gordon Gilhooley of PG Taverns have been delighted with the response to their newest venture.

Gordon told DRAM, “We’ve been really busy since we opened.

Some of our other places have been a slow build, this has been the opposite.”

The new bar, on the site of the former Spider’s Web, is unrecognisable. For a start the bar is no longer gloomy it boasts full length windows which open onto the street and windows to the rear which overlook a back area. Explains Iain Pert, “The windows were all boarded up, and when we were ripping out the interior we discovered them. Although these windows look old, they are actually new.”

In fact the bar looks lived in, despite only being open a couple of days when I visited. Says Iain, “We had the idea of a gin bar concept and originally we wanted a really old building which we could put a high quality bar in to. When we took over the Spider’s Web it was dark and dingy, and we also found asbestos.”

It was the asbestos which delayed the project somewhat. Says Gordon, “Initially we had planned to be open last September but when we started work we found asbestos.”

Unusually Iain and Gordon used just one company for its architectural and design work, DBP and Dimension was the main contractor on the job. Says Ian, “We would come up with

The Jolly BOTANIST 256-260 Morrison Street, Edinburgh EH3 8AG

BY SUSAN YOUNG ideas and DBP would interpret them and come back to us with seater that sits two. mood boards. Some of it was spur of the moment. It’s definitely As you enter the bar there are a couple of large barrels and a not an ‘out of the box’ design.” comfortable looking booth to your right, beyond which lie the Gordon comments, “We wanted a mixture between an old toilets... and even they are a work of art. Says Gordon, “There Victorian house and a Jules Verne/steam punk type of gin are lots of wee touches that I hope people will appreciate. They house.” are not always immediately obvious, such as the hand painted This included putting old looking toilet bowls and the mural in the windows in, aging the brand new men’s loos.”

We wanted a mixture steel work to look rusty, and leaving The main bar is split into three the fire retardent on the ceiling areas – the barrels as you come in between an old exposed. Some walls have been which are situated beside a hearth Victorian house plastered but others have been left with a wall splitting this area from and a Jules Verne/ with exposed brickwork. Says Iain, the central part of the bar. Sports “We wanted the wall at the back left lovers can enjoy a giant screen here, steam punk type looking like a work in progress, but and there is another screen on the of gin house. the efficient plasterer plastered it opposite side of the wall. Says Iain, smooth. It was too difficult to undo “These really are state of the art.” It’s Gordon Gilhooley, so we had to add a paint effect that not the only state of the art piece of PG Taverns made the wall look old.” equipment – the till system is from By now you will be getting the picture!

Ipos – and is utilised through ipads.

The bar at the Jolly Botanist is a long dark wooden bar but says Says Gordon, “They look great, and this latet technology allows Iain, “It’s long, but not long enough. We’ve been so busy that I us to see, from our phones, exactly what our sales are at any realise that we could be doing with more space at the bar.” time of the day, and even who has completed the sale. We can What they don’t have at the bar is stools. Says Gordon, “We also work our Spotify through the till, and our speakers are all want people to sit down.” wireless.”

And there is plenty of seating to choose from from high tables It’s beer dispense is also ‘Smart’. The Heineken systems has eating eight, to low booths, to tables for four there is even a one Octopus attached to the ceiling of the cellar. Says Iain, “It is DRAM MARCH 2015 27

the 3rd generation of the system and is fixed to the roof. We have no wastage and Innserve do all the line cleaning.”

But back to the actual bar design. The furniture is all new but it looks established. It’s not shabby chic, but its anything but shabby. But it is quirky. For instance around the barrels there are leather, three legged stools at waist height. The tables by the windows are small and round with a mix of small stools and dining table chairs... I don’t think I’ve ever seen such a variety of chairs in any venue. All look like they have been around a while, but actually are beautifully upholstered and are brand new. There is also a nice wall detail beside the large windows. Fixed to the wall there is a glass piece of artwork – seven old fashioned taps have been fixed to a piece of old wood and glass pendulums hang from the taps spout. At night these light up. Says Iain, “The idea is that at night this lighting formation highlights the mural below which states ‘Show me Gin’ with a finger pointing to the door in.”

This is just one of the quirky features. I think if you sat in the bar all day you still would be able to come with a feature for an eye-spy game. Many of the other quirky details have been brought in by Iain’s wife Angela. Says Iain, “She found all the glass domes under which sit various plants. She also made the colourful stag heads at the rear of the bar, and has created the flower arrangements which come in small brightly coloured painted cases, amongst other accoutrements.”

In fact son, Tony, has also been involved in the opening of the pub. Says Iain, “He went on a social marketing course and came back with some great ideas. Our social media presence has 28 DRAM MARCH 2015

increased massively. Already we have more than 3,200 likes and our page has reached 85,000 people. We’ve had comments from people as far away as Singapore! And it seems to have paid off. We didn’t imagine how busy it would get on our opening week. It totally surpassed all our expectations.”

Iain’s favourite part of the bar is the rear area. You go up a couple of steps and there is a mezzanine which takes around 30 people. It has two chandeliers and another fireplace. It also has two large windows which although they look like they have always been there. They are in fact, new. The tables here have a leafy stencil design, which adds a quirky effect.”

Downstairs there is a dedicated area for washing dishes, which is separate from the kitchen – there is even a separate dumb waiter/lift for dishes. There is some office accommodation, a large spirit store and a large new cellar. Says Iain, “This all used to be the downstairs function suite – we have utilised it for other means, however the old bar downstairs actually still exists and we have left it exactly as it was complete with dusty bottles of wine and old glassware. It’s a relic from a bygone age.”

Of course upstairs the bar is anything but. The backbar displays a huge range of gins. (as you would expect from a gin bar).

Says Iain, “Most of our customers, particularly the women, are drinking gin.”

Iain concludes, “We are really happy with it, and so are our customers. We couldn’t get any busier at the weekends than we are now!” That’s a good complaint to have!

packed iPad From only Feature Based PoS with powerful reporting capabilties

DRAM MARCH 2015 29

30 DRAM MARCH 2015

71 Main Street, Prestwick KA9 1JN

LIDO DESIGN FOCUS

BY SUSAN YOUNG

L

colour adds warmth to the venue, and compliments the rod-like ido in Prestwick opened on the site of the former Dome last wood-pieces which are used on the bar frontage. month. The new venue, the second Lido for Ayrshire-based The predominant colours are white – used in the small 2-seater Buzzworks, has more than a passing resemblance to the booths that sit beside the bar, dark aubergine – for the original Lido in Troon, but is much smaller. That doesn’t mean to say it feels small, because actually it feels upholstery that lines the booths on the mezzanine and a neutral taupe used in the much more spacious than the Dome ever Lido has made large booths by the door and also in the did. The main contractor this time was four-seater booths - but there are also Dimension while THR3 Design designed the transition splashes of bright purple and pink used the new-look space. from a standThe expansive glass frontage leads off in the non-fixed seating. The different upholstery colours define the different the street into a good sized foyer which alone venue areas of the bar and restaurant. firmly stops the weather from making any to a potential impact on its customers once inside.

The meet and greet station sits between brand that can the bar area and the booths by the window, A patisserie-station (a familiar Lido sight) is situated just in front of the main door, and sits in front of a large rectangular obviously be wooden table which seats about 10 and boasts an array of tempting looking rolled out. people. To the right of this table there cakes and scones, while immediately to the right as you come in is a high round are smaller booths which seat four and have neutral beige leather-like upholstery. zinc topped table which sits in front While the tables appear here to have a marble effect tabletop. of a large screen affixed to a brick wall. There is also a large These tables sit in front of a glass balcony, beyond which lies mezzanine area which sits up a couple of steps and looks down the mezzanine. onto the bar area.

The floor, which when it was the Dome had a black and white The statement shelving, which sits behind the rectangular table, hosts a collection of candles and there are a couple of theme, is now oak and has a parquet pattern. This warm, honey DRAM MARCH 2015 31

decorative prints on either side. In fact the statement shelving in this Lido is also apparent around the open-kitchen, which sits to the rear of the bar, and has also been used as a practical but decorative tool for the back-bar itself. The shelving here is fit for purpose.

The waiting staff utilise the shelving round the kitchen for necessities, while above there is arty bric-a-brac, while the back bar shelving has been designed to display the back bar bottles to best effect. The difference is that in the original Lido the shelving was all wooden, but here it is a matt black steel structure.

The three booths that line the window all have statement lampshades which are the same as the honeycomb effect shades used in the original Lido, while the group table boasts two bespoke shiny lampshades, and the mezzanine booths have the same over-sized dome lampshades as Troon.

The bar and the mezzanine utilise brick-like wall coverings, but on the mezzanine you hardly notice because of a striking glass tile feature, which is a piece of artwork itself. The five deep tiled-mirrored structure runs above the mezzanine booths and 32 DRAM MARCH 2015

is back lit with LED’s which change colour and in doing so change the ambience. The mezzanine also has a Mediterranean-style tiled floor with the wall to the right featuring french art-eco poster art with black frames.

The tables throughout have various finishes – some have marble-effect table tops, others zinc and some are wood.

But the bar has a marble-effect top – with quirky coat hooks, affixed to the wooden frontage below. Above the bar, and fixed to the roof, are two equally spaced storage cages which not only have glass-hanging space, but also can accommodate bottles and promotional material which slots into the frontage.

It’s a very effective use of space. The bar also boasts half a dozen bar stools which allows people to eat at the bar too.

There’s no doubt the new-look Lido has made its mark – on a dreich, damp Monday at 10.30am, the day I visited, the tables were just about all full. That’s certainly a good sign, and shows comprehensively that Lido has made the transition from a stand-alone venue to a potential brand that can obviously be rolled out.

DRAM MARCH 2015 33

Dave Smith OBITUARY 16th July 1943 – 23rd January 2015

D

ave Smith, who was Manager of Glasgow’s Horseshoe Bar from 1983 until his retirement in 2003, has died at the age of 71.

Dave, who was a real character, increased the turnover of The Horseshoe by eight, after taking over. Taking it from a mere £5K a week to £40K a week! He received many accolades over the years, not least being Famous Grouse Manager of the Year, regional Innkeeper of the Year and won the Sunday Mail Pub of the Year accolade in 2001. He was Chairman of the British Institute of Innkeeping in Scotland for two years, and during his time at The Horseshoe raised loads of cash for charity. He also received a DRAM Lifetime Achievement Award for services to the industry.

Dave’s claim to fame was when he let the then unknown pop group Travis use the upstairs practice room. The boys had worked in the bar, and years later they give him their first gold disc and their double platinum disc too. He also supported many Glasgow karaoke singers such as Garry Mullen who achieved fame on Stars in their Eyes as Freddie Mercury. He also once played mine host to the legendary Oliver Reid, and too many others to mention.

He was the man who put pie and beans/pies on the menu at The Horseshoe, and it was one of the most popular dishes of all.

In fact The Horseshoe’s pie and beans was legendary too, just like its manager.

After retiring he came back to the pub industry for a short while, but for the last few years he has been enjoying his retirement and cruising the high seas. In fact he was only one cruise away from 100.

As Manager of The Horseshoe his first question to prospective employees was ‘Do you like to smile?” Before saying, “Folk don’t go to the pub to see a greetin’ face.” Certainly you hardly saw him without a smile! He once told me that the pub industry had given him a “good life.” He had no complaints.

In my mind Dave was a real gentleman. We enjoyed many a chat, and quite a few good Chinese meals too. I even spoke at his retiral bash and presented him with a bumper pack of toilet rolls… due to the fact that budget cuts at The Horseshoe had meant toilet roll rationing! It was often a subject of much indignation.

I’m hoping for Dave’s sake there is no shortage at the Pearly Gates. He will be missed, but I have lots of fond memories.

g in m n Co soo

Critics’ Choice highlights, according to the critics, the best places to eat in Glasgow and the surrounding areas.

34 DRAM MARCH 2015

Critics’ Choice highlights, according to the critics, the best

Sue Says @dramscotland

/dram.scotland

W

hat a busy month it has been for trade related comes out is to put it mildly, confusing. For instance a events and openings. And some signficant dates study claims that resveratrol found in red wine combats to... congrats to King Tut’s – it celebrated 25 years aging...now it seems that yes it does make you live longer last month with a well-attended party. I hate to say this but I but only in small doses, and too much could have the can remember it opening! opposite effective and indeed speed up the aging process.

Another great night was had at the BEN dinner and I must So what is the right dose.. 10 micromola, and too much say my dinner companions were delightful. Alan Gordon, 40 – 60 micromola. Any the wiser? former MD of Scottish Brewers and Roy Grierson kept The Oran Mor Whisky Awards took place recently and me well entertained with tales of days gone by. In fact Richard Paterson, one of the real characters of the industry Alan let it slip that he once got a call from a certain Mrs received a Lifetime Achievement Award. Not only did boss Withers who was on the lookBrian Donaghy enlighten us out for her son David! about some of Richard’s antics, I am on the committee for the but a whole team from Whyte & HIT Glasgow dinner which takes Mackay turned up to lend their the place on 14th May. One of the support. The best thing of all reasons I am involved is to get was that Richard was unaware the licensed trade and the of the impending accolade. For hospitality industry more in tune once he was nearly speechless... with each other. After all it is but not quite! Congratulations. the same industry... I couldn’t I love catching up with Steve be more pleased to see four Graham of Manorview, but scholarships for Buzzworks and I always come away feeling I two for Montpeliers awarded at should be doing more. Most incorporating the the recent HIT Emerging Talent folk have one project on the Conference. I am also delighted go, but he and his Manorview DRAM AWARDS to see the BEN get involved too. team, have boundless energy...

This business should be about they have just completed the different bodies working renovations on Innishmohr together for the benefit of the entire industry. Well bar in Coatbridge, their nightclub in Wishaw, done to all concerned. now called ‘Live Lounge’, and the Windsor Bar We have moved the date of the DRAM Awards in Hamilton... next on the agenda The Court to the 11 August – and will launch them in the Bar in Glasgow and the leisure facilities at the magazine next month under the new name The Bowfield. And he still finds time to go to the Scottish Bar and Pub Awards. It is our 20th gym? year and it is time for a step change. This year Buzzworks have been busy opening another baby we are doing things slightly different, in that – Lido in Prestwick but Business Development 5 01 St 2 we are inviting nominations from all sectors Manager Fraser McIlwraith and wife Lauren have 11 Augu of the industry and consumers too. We will had their own… Evie. Congrats to them both. The be working with all areas of the media to help good news is, Fraser, there’s a new generation of raise the profile of pubs and bars to consumers. hi-tech jogging buggies!

There is the opportunity to enter online – with I may be getting used to technology but the a dedicated entry form and website for all your thought of a bottle of booze in my drinks news. And this year for the first time we are cabinet that can alert the drinks company also staging an event in lieu of our Supplier’s that I have opened it, is frightening. But this Survey – this time we will be hosting a supplier’s is now a reality. A company named Thinfilm awards...more news on that next month too Electronics has teamed up with Johnnie and on all our categories. Check out website Walker to create a bottle which contains a dramscotland.co.uk for the latest updates. sensor. They tell us that it will be able to text you cocktail Scottish Tourism Week is promoted as 6 events, 3 days, receipes and coupons and such like to your phone. This is 1 city... is there not enough to talk about and discuss and too much like big brother for my liking. In other words, promote that could extend it to the full week. And why one these smart bottles will be able to tell how often you have city – shouldn’t it extend to the whole of Scotland? Just asking! opened the bottle, and will no doubt remind us to stock I can’t imagine how much money is invested in research up again... being stalked by my bottle of Johnnie Walker is into effects of alcohol on health yet the information that not really something that I am looking forward to.

DRAM MARCH 2015 35

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DRAM MARCH 2015 37

ROUND UP There has been plenty going on in the trade this month. Congratulations to Stuart Singer of The Redgarth in Oldmeldrum (pictured above).

He has just celebrated 25 years at the pub and to celebrate he hosted a party for more than a hundred of his regulars.

Daffy’s Gin launched in Edinburgh (left) with a party at the Devil’s Advocate, while more than 1,000 people attended the BEN dinner at The Thistle (below).

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor: Susan Young • Chairman: Noel Young Editorial: Mairi Clark • Advertising Manager: Lucy McGovern • Advertising: Vicky Corrieri & Warren Campbell Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2014.

Printed by Stephens & George Print Group.

38 DRAM MARCH 2015

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